1.The custom of eating green dumplings at Qingming Festival dates back to the Zhou Dynasty, when people made food that could be preserved for 3-5 days to meet the demand for food without cooking for rituals, which has been passed down to the present day.
2. Green dumplings are a traditional snack in the south of the Yangtze River, green as oil, soft and tough, but also has a special fragrance, is a natural and healthy food.
3. Green dumplings are generally made of mugwort or wheatgrass, mainly with the juice of mugwort mixed with glutinous rice flour, and then wrapped with bean paste filling or lotus seed paste, not too sweet and not too greasy, with a light but long-lasting grass aroma. There is no special contraindication to the consumption of green dumplings, the general public can eat, but because the production of green dumplings in the material of glutinous rice, and glutinous rice flour is too viscous, excessive use is not conducive to digestion, for the elderly and children, their gastrointestinal digestive function is relatively fragile, consumption of too much is easy to give the stomach to cause a burden. Secondly, the green dumplings contain more sugar and starch, diabetics should also eat less or not eat.